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Thursday, March 9, 2017

Friday Faves...Snickers Cake

Last week we hosted a family dinner at our house in honor of my husband's 60th birthday. He has to limit sugar and carbs so I made him a flourless, sugar free chocolate cake. For the rest of our family I made my friend's Snickers Cake recipe and served it with a scoop of vanilla bean ice cream. It was a huge hit! My friend has generously shared some of her other recipes with me and they are now some of our family favorites. I posted her berry crisp recipe here. I use the same basic crisp recipe to make rhubarb crisp as well. Today, with her permission, I'm sharing the recipe for her Snickers Cake!

SNICKERS CAKE

1 package German Chocolate cake mix

1 14 oz. package of caramels (50 caramels)

1 stick of butter

1/3 cup milk

1 cup of dry roasted peanuts or other chopped nuts

1 16 oz. package of chocolate chips (I used a 12 oz. bag and it was plenty)

Mix cake according to package directions.

Pour 1/2 of batter into a greased 9x13 baking pan.

Bake in preheated 350 degree oven for 20 minutes.

Melt butter, milk and caramels together in a double boiler or in microwave in 30 second increments,

stirring after each 30 seconds until caramels are all melted.

Pour melted caramel over the baked cake.

Sprinkle nuts and chocolate chips over caramel.

Pour remaining cake batter over all.

Bake at 250 degrees for 20 minutes, then at 350 degrees for 10 more minutes.